Roasted Mediterranean Vegetables
Lily & Loaf
3-4
10 minutes
35 minutes
95
Mediterranean
Side Dishes
Roasted Mediterranean Vegetables are a colourful combination of courgette, peppers, aubergine and mushrooms, seasoned with olive oil, rosemary and black pepper before being roasted until tender and lightly caramelised. Finished with fresh basil and an optional drizzle of balsamic vinegar, this versatile dish works beautifully as a side, light lunch or accompaniment to grilled meats, fish and plant-based meals.
Ingredients
1 courgette, diced
1 red pepper, sliced and diced
1 green pepper, sliced and diced
½ aubergine, diced
3 medium sized mushrooms, quartered
½ tsp dried rosemary
1 handful of torn fresh basil
2 tbsp olive oil
Pink Himalayan salt
Black pepper
Balsamic vinegar (optional)
Directions
Preheat the oven to 200°C (180°C fan) and line a large baking tray with baking paper.
Place the courgette, peppers, aubergine and mushrooms in a large bowl. Add the olive oil, rosemary, salt and black pepper and toss until evenly coated.
Spread the vegetables in a single layer across the baking tray, ensuring they are not overcrowded.
Roast for 30–35 minutes, turning halfway through cooking, until tender and lightly caramelised around the edges.
Transfer to a serving dish and scatter over the fresh basil.
Drizzle with balsamic vinegar if desired and serve warm.
